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Check out the latest recommended times in our Cooking Guidelines.
Greek-style Chicken Salad with Quinoa, Olives & Sundried Tomato Dressing
Everyone loves salad! We've gone for golden, pan-fried British free-range chicken and a rainbow of veg - think juicy olives, sweet tomatoes, crunchy peppers and peppery rocket. Boost the flavour with a honey, mustard, sundried tomato & oregano dressing. Fluffy quinoa soaks up all the flavour. It's a real splash of sunshine!
Ready in 20
High protein
1/3 daily fibre
8 plants
Low sat fat
Serving size
Ingredients
- 80g rocket
- 1 tsp dried oregano (Dried Rubbed Oregano 100%.)
- 25g honey
- 2 tbsp red wine vinegar (red wine vinegar (100%))
- 1 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 shallot
- 1 cucumber
- 200g baby tomatoes
- 500g puy lentils & wholegrain quinoa (48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
- 30g Pitted Kalamata Olives (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 600g British Free Range chicken thighs
- 2 pepper
Nutritional Information
Calories: 600
Protein: 44g
Carbs: 38g
Fat: 29g
Greek-style Chicken Salad with Quinoa, Olives & Sundried Tomato Dressing
Everyone loves salad! We've gone for golden, pan-fried British free-range chicken and a rainbow of veg - think juicy olives, sweet tomatoes, crunchy peppers and peppery rocket. Boost the flavour with a honey, mustard, sundried tomato & oregano dressing. Fluffy quinoa soaks up all the flavour. It's a real splash of sunshine!
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Cooking Instructions
Before you start
- Pull out a large frying pan, a medium frying pan & a large bowl
Sizzle the chicken
- Thinly slice the peppers
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, lay the chicken thighs flat into the pan and cook for 8 mins on one side, then flip and cook for a further 9 mins, until golden and cooked through. Season with salt and pepper
- Halfway through cooking, add the pepper to the pan
Heat the quinoa
- Meanwhile, heat the medium frying pan on medium-high heat. Once hot, add the lentil quinoa mix and break it up with a spoon. Add a splash of water and cook for 2-3 mins, until piping hot
Build the salad
- Halve the tomatoes. Dice the cucumber into 1cm chunks. Thinly slice the shallot and olives
- In the large bowl, mix together the sundried tomato paste, mustard, vinegar, honey, oregano and 1 tbsp olive oil. Season with salt and pepper
- Add the quinoa, roast pepper, shallot, cucumber, olives and tomatoes to the dressing bowl and mix well
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Thinly slice the chicken
- Gently toss the rocket and chicken through the quinoa salad, then share between bowls
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